Nov 1, 2012

RECIPE | Salted Caramel Apple Hand Pies

When this season arrives, I love everything that involves apple, cinnamon, pumpkin and now even more when it involves salt and caramel! It's really delicious!

So a couple of weeks ago I found this amazing recipe here and so tried to do it on a Sunday afternoon. Let me tell you it was an amazing idea and everybody but trully every single person loved it! At first we always think something that mixes salt and caramel will not be very good but you're wrong if you're thinking that! Then you always ask for more!

Today, I'm sharing with you this amazing recipe that maybe looks difficult to do but it's very easy, in a little bit more than an hour it's ready to taste! Yummi!

Whisk together the flour, salt and baking powder in a large bowl./ Numa tigela, misture a farinha, sal e fermento.

Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand./ Junte a mateiga em cubos e use as mãos para misturar a mateiga com a mistura da farinha até esta ficar consistente, parecida com terra molhada.

Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface./ Juntar o créme fraîche (a massa vai ficar bem molhada) e deite a massa numa superfície previamente polvilhada com farinha.

Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter./ Amasse a massa algumas vezes até ficar consistente. Se se agarrar aos dedos, coloque 1 colher de chá de farinha de cada vez, até ficar pronta. Estenda a massa num rectângulo de 20x25 cm e deite farinha em ambos os lados antes de dobrá-la em três partes como se estivesse a dobrar uma carta.

Rotate the dough 90º and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling./ Rode a massa 90º e estenda a massa outra vez num rectângulo de 20x25 cm. Dobre a massa outra vez em três partes e embrulhe-a em papel transparente. Leve-a ao frigorífico durante pelo menos 30 minutos , enquanto faz o recheio.

Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square./ Retire a massa do frigorífico e desembrulhe-a para uma superfície previamente polvilhada com farinha, estendendo-a num quadrado de 30 cm.

Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles./ Usando um copo com diâmetro de 7 cm, corte o máximo de circulos que conseguir. Junte todos os restos de massa, amasse e continue a fazer circulos até a massa acabar (não esquecer a acabar com um número par).

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